针对榛子蛋白提取中存在提取率低、效率低及蛋白易变性等问题，采用球磨联合超声波方法提取榛子蛋白。通过单因素试验研究了超声时间、超声功率、榛子粉中位粒径及液料比对榛子蛋白提取率的影响，同时结合响应面试验进行优化并确定最佳提取工艺。结果表明，在超声时间为8 min、超声功率为180 W、榛子粉中位粒径为10.96 μm、液料比为25 mL/g的条件下，榛子蛋白提取率可达84.7%。球磨联合超声波方法提取榛子蛋白具有提取率高、效率高、易操作等优点，为榛子蛋白及其他植物蛋白的提取研究提供理论基础。

To solve the problems in extracting hazelnut protein,such as low extraction rate,low efficiency and variability of protein,the method combining ball milling with ultrasonic is used to extract hazelnut protein.Through single factor test method,the influences of ultrasonic time,ultrasonic power,median size of hazelnut powder and liquid to material ratio on the extraction rate of hazelnut protein are studied.Response surface test method is combined to optimize and determine the best extraction process.Results indicate that the extraction rate of hazelnut protein can reach 84.7% under the conditions that ultrasonic time is 8 min,ultrasonic power is 180 W,median particle size of hazelnut powder is 10.96 m,and liquid-material ratio is 25 ml·g^-1.It is shown that ball milling combined with ultrasonic method to extract hazelnut protein has the advantages of high extraction rate,high efficiency and easy operation,which provides a theoretical basis for the extraction of hazelnut protein and other plant proteins.

唐永康(1996-),男,硕士研究生,研究方向为食品加工装备研究,tykxhfq@163.com